Chicken & Spinach Mostaccioli Recipe

So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. —Susan Hein, Burlington, Wisconsin

Directions

In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper.

Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.Yield: 4 servings.

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TGI User ID: 7365199227836

Reviewed Jun. 12, 2015

"My sauce came out too thin, though I stirred and stirred and waited and waited. Used fresh Roma tomatoes instead of the sun-dried tomatoes, but the tomatoes stayed firm and did not contribute to the thin sauce."

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RLSM User ID: 5781736212272

Reviewed Apr. 15, 2014

"Yum! Cooked the chicken along with the garlic and onion, then added fresh mushroom and Italian seasoning blend. I misread the recipe (oops) and put in a can of drained diced tomatoes. Turned out great and my husband liked it. Think it would also be very good as a meatless sauce."

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couponmom5 User ID: 1640110124305

Reviewed Sep. 24, 2013

"For those who don't know where to find sun-dried tomatoes NOT in oil, look in the produce section. I used all of the ingredients and loved the taste of fresh basil sprinkled on top. I did change the amounts of some of the ingredients by cutting the chicken in half and adding extra spinach. Still great tasting . . . . I licked the bowl."